Alana Estate Martinborough Pinot Noir 2019
- French oak
- Spiced cherry
- Roasted nut
- Polished tannins
"A beautifully styled pinot; the inviting bouquet shows spiced cherry, sweet raspberry, game, dark mushroom and roasted nut characters. It's equally appealing on the palate with juicy fruit intensity and supple texture, elegantly framed by polished tannins" Sam Kim, Wine Orbit, Apr 2020
The fruit for this wine came from different vineyards situated on the Martinborough terrace, as well as from the Dry River area south of Martinborough.
After the bunches were passed over a sorting table, some of them were destemmed into open top fermenters, with an average of 33% of whole bunches being added to some fermenters. After inoculation with cultured yeast, the wines were pumped over twice daily with the temperature reaching on average 28ºC. After up to 33 days on skins, the wine was pressed to stainless steel tanks for 48 hrs settling, then racked to French oak barriques for aging. Undergoing a natural malolactic fermentation in the spring, the wines were blended into tank under inert gas after 11 months barrel maturation. In late February the wine was filtered, and subsequently bottled in early March.
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Alana Estate Martinborough Pinot Noir 2019
Alana Estate Martinborough Pinot Noir 2019
- French oak
- Spiced cherry
- Roasted nut
- Polished tannins
"A beautifully styled pinot; the inviting bouquet shows spiced cherry, sweet raspberry, game, dark mushroom and roasted nut characters. It's equally appealing on the palate with juicy fruit intensity and supple texture, elegantly framed by polished tannins" Sam Kim, Wine Orbit, Apr 2020
The fruit for this wine came from different vineyards situated on the Martinborough terrace, as well as from the Dry River area south of Martinborough.
After the bunches were passed over a sorting table, some of them were destemmed into open top fermenters, with an average of 33% of whole bunches being added to some fermenters. After inoculation with cultured yeast, the wines were pumped over twice daily with the temperature reaching on average 28ºC. After up to 33 days on skins, the wine was pressed to stainless steel tanks for 48 hrs settling, then racked to French oak barriques for aging. Undergoing a natural malolactic fermentation in the spring, the wines were blended into tank under inert gas after 11 months barrel maturation. In late February the wine was filtered, and subsequently bottled in early March.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Spiced cherry
- Roasted nut
- Polished tannins
"A beautifully styled pinot; the inviting bouquet shows spiced cherry, sweet raspberry, game, dark mushroom and roasted nut characters. It's equally appealing on the palate with juicy fruit intensity and supple texture, elegantly framed by polished tannins" Sam Kim, Wine Orbit, Apr 2020
The fruit for this wine came from different vineyards situated on the Martinborough terrace, as well as from the Dry River area south of Martinborough.
After the bunches were passed over a sorting table, some of them were destemmed into open top fermenters, with an average of 33% of whole bunches being added to some fermenters. After inoculation with cultured yeast, the wines were pumped over twice daily with the temperature reaching on average 28ºC. After up to 33 days on skins, the wine was pressed to stainless steel tanks for 48 hrs settling, then racked to French oak barriques for aging. Undergoing a natural malolactic fermentation in the spring, the wines were blended into tank under inert gas after 11 months barrel maturation. In late February the wine was filtered, and subsequently bottled in early March.
